Loving buckwheat is really an acquired taste, it has an earthy taste to it and not everyone likes it, but if you do you’re lucky. Not only hat it’s a healthy dish but it’s also easy to make, tasty and goes well with a variety of combinations.
Kasha is basically buckwheat. I believe this next dish has a Jewish origin to it but that’s not the reason I make it at home. I make it because the kids love it and because we love it. It’s an alternative to the same ol’ plain rice or pasta we would usually have on a week night when no one really has time or energy to cook. So yes, this requires two pots and a pan, which is more than what a dish of rice will require, but hey, it’s worth it. Add some chicken nuggets on the side or just a really good country style salad and you got yourself a great nutritious meal.
- 1 Cup Buckwheat (Kasha)
- 2 Cups Boiling Water
- ½ tsp Salt
- 2-3 Cups Cooked Egg Noodles (the small ones used for soup)
- 1 Onion – Chopped
- 3 tbsp Vegetable Oil
- 2 tbsp Butter
- In a pot, heat up 1 tbsp oil over medium heat. Add in the kasha and stir for about 1 minute.
- Add in the boiling water, stir once and cover the pot. Reduce heat to low and let cook for 30 minutes (just like you do with rice) without removing the lid. After 30 minutes, turn heat off and let stand for about 5 minutes.
- In a frying pan, heat up 2 tbsp oil over medium heat and add the chopped onion. Saute the onion while stirring until it is golden.
- Combine the pre cooked egg noodles with the kasha and stir gently.
- Add in the sauteed onion and the 2 tbsp butter and mix until butter melts. Serve.
